More specifically, black bean turkey nachos…with jalapeno yogurt, sweet potatoes and fresh mango! I know, I know it’s kind of a lot, but they are nachos, so isn’t LOADED exactly what you’d expect.

One of my favorite easy snacks or dinners to make are nachos. My dad used to make them as a quick lunch or dinner on Sundays throughout the fall and winter months. They were such a welcomed treat after coming home from being outside all day. He’d pile the chips high with cheese and peppers, throw them in the oven, build a warm fire and by the time he was done, the nachos were ready for eating. Coming in from the cold, snuggling by the warm fire and eating cheesy nachos…definitely one of my favorite memories of fall and winter months as a kid…perfection!

All month-long I’ve been focusing on making recipes healthier, so I’m excited to share my slightly healthified version of everyone’s favorite snack…or dinner in my family’s case. These nachos are piled high with lean turkey, black beans, and Old El Paso green chiles for an extra boost of flavor. I topped them with a spicy jalapeno lime yogurt, lots of fresh cilantro and a diced mango for some sweetness to balance out all the spice. OKok and cheese, I mean, you can’t make cheeseless nachos.

OH, and of course, avocado.

Here’s the deal. I know that it’s not quite the weekend yet, but after the last week or really the last couple of months, I feel as though we could all use a cheesy nacho dinner, you know? I decided a while ago that I’d never really talk politics and things on the site because that just opens up a lot of ahh…drama, and my goal here is to brighten people’s day, keep spirits high and show you guys some seriously good food, you know?

Thing is, I know people everywhere are feeling just a little stressed…so I want to help us all relax a little. The only way I know how to do that is to show you guys one of my favorite EASY + cheesy nacho recipes. Yes, yes, YES. Who’s with me? We can all drown our stresses, whatever they may be, in a pan of loaded nachos, right?

Thinkin’ so.

Plus, like I said, I made these on the lighter side, meaning it’s totally cool to eat the whole pan in one sitting.

In all seriousness, I am in love with these nachos, and they really can cure any Thursday blues you might be feeling. These truly are the perfect dinner, or yes, game day (Superbowl Sunday) snack. And even though these may look indulgent, they’re full of protein, fiber, veggies, and healthy fats (hello, avocado!!), plus even some fruit.

See, well-rounded meal!! Got to love my way of thinking. 🙂

RANDOM SIDE NOTE FOR THE DAY: I was just looking back at an old post from a couple of years ago and oh my gosh, reading it was seriously painful. I said the words “laugh your butt off”. Honestly, I don’t think I’ve ever said those words before. I mean, clearly I have, but it’s crazy to see how much a person can change/grow in just a matter of years.

Jalapeno Yogurt

1cupplain greek yogurt

1jalapenoseeded and chopped

juice of 1 lime

kosher salt

Instructions

Preheat the oven to 375 degrees F.

Heat a large skillet over medium high heat and add the olive oil. When the oil shimmers, add the onion and sweet potato and cook until it begins to caramelize, about 5 minutes. Add the garlic and cook 30 seconds. Add the turkey and cook until cooked through, breaking up the meat as it cooks, about 8-10 minutes. Stir in the chipotle chile powder, cumin and a large pinch of both salt and pepper. Add 1/2 cup of water to the skillet, and cook, stirring occasionally until the water is evaporated. Remove from the heat and stir in the cilantro, green chiles and black beans.

Arrange the chips in a single layer on a large baking sheet. Sprinkle half of the cheese over the chips and then spoon over an even layer of the turkey. Add the remaining cheese. Transfer to the oven and bake for 10-15 minutes or until the cheese has melted.

Meanwhile, make the yogurt. In a small bowl, combine the yogurt, jalapeno, lime juice and salt. Taste and add salt if needed.

To serve, top the nachos with mango, cilantro and jalapeno yogurt. Enjoy!

Nachos for the win!

{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }

Ah, healthy-ish! Totally guilt-free. These tacos look like something I’m going to cook my family for dinner next week (or next Thursday!). And the thought of going back and reading some of my old posts, much less looking at the pictures…. I don’t think I have the guts to do it, ha!

Made these tonight, and they were absolutely delicious- used house made corn tortilla nachos, and WOW, a keeper for sure! You simply amaze me with how absolutely perfect every single recipe you create truly is! Yum, looks like I may have some more- gotta go- bye!❤

Made these tonight! I literally close my eyes and just point at a recipe of yours and know it’ll be delicious. Kids enjoyed these nachos, husband gushed and we all had two servings…need I say more?! Thank you thank you!

Hello- I made this yesterday for dinner for my husband and I! We loved it! What an easy tasty recipe. Also one of hubby’s favorite left overs is nachos. We load up the left over toppings in one container and then use the micro to make a fresh batch for work the next day!

I made a modified version of this recipe tonight using diced leftover turkey from Christmas and mixed the mango/lime juice/jalapeños into a quick salsa. It was amazing! Great way to use up leftovers when you’re overloaded with turkey this time of year!

Meet Tieghan Gerard.

I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. I try to live simply, eat seasonally, and cook with whole foods. My hope is to inspire a love for amazing food, as well as the courage to try something new!